I’ve been doing a great job at cutting back the amounts of junk food sweets I’ve been eating. It sure hasn’t been easy especially when I want to make a Dove chocolate cheesecake so bad. Oh and a caramel pecan streusel pound cake. Did I mention I got a doughnut pan last month and have been dying to make some sour cream cake doughnuts? And I saw some carrot cake cookies on food network the other day….did you hear me, CARROT.CAKE.COOKIES. YALL. Omg *sigh* You get the point right, this struggle is real!! I do have a Saturday cheat day though. *Whew*

Thankfully I’ve stocked my freezer and pantry with healthier desserts and snacks to help me through this trying time and it’s WORKING! Oh and I almost forgot those little Girl Scout trolls have just started resurfacing with their delicious boxes of cookies and sweet smiles!! FML!!! Ok breath Monique.

Like I was saying, I have some tricks in my own little bag, one of them being these healthy ice cream sandwiches. I won’t sit here and tell you they taste just like ice cream sandwiches or even better, because they don’t. They just aren’t those soft, chocolately vanilla ice cream bars of nostalgic heaven I grew up with. But they are a tasty little treat that won’t leave you feeling guilty after eating it and conquers the “sweets demon” like a pro. Enough for me. I’ll definitely continue making these. They rock!

I really wanna try banana chocolate and banana peanut butter next. And peach banana. I hear that peaches also “cream” up when frozen and pureed so maybe I’ll try a peaches and cream batch as well. These babies will be my saving grace this summer I just know it! Hello felt stomach, my you sure look nice!!

These health strawberry banana ice cream sandwiches are made simply with ripe frozen bananas that have been blended to create a creamy ice cream texture, a few fresh sweet strawberries sandwiched between two organic,natural graham crackers. I like how clean these healthy ice cream sandwiches are. I can pronounce all of the ingredients. Win!

It’s super important that your banana and strawberries are really sweet for the best taste!

Make up a batch, wrap them in plastic wrap, place them in a freezer bag and stash them away in the freezer for when an ice cream attack hits. You’ll thank yourself.

Watch me make these Healthy Strawberry Banana Ice Cream Sandwiches from start to finish!

****Update*** I made a batch of peanut butter banana and banana nutella today and they are by far my favorites so far!!! I’d recommend dividing the banana cream up so that you can make and taste a variety and pick your favorite to create a large batch.

The Recipe

Healthy Ice Cream Sandwiches (Strawberry Banana)

By Divas Can Cook

Serves 11 4.9 from 9 reviews

  • 5 ripe bananas
  • ¾ cup sweet diced strawberries (can use other fruits)
  • 11 sheets of graham crackers (I used Organic cinnamon sugar & chocolate)
  1. Slice bananas into disk.
  2. Place in a single layer on a baking sheet lined with parchment.
  3. Freeze for 2 hours or until frozen.
  4. Place banana slices in a food processor and blend until creamy.
  5. Scoop banana into a large bowl and fold in dice strawberries.
  6. Line an 8 x 8 dish with parchment paper.
  7. Spread banana mixture into the pan in an even layer.
  8. Freeze.
  9. Cut banana mixture into squares (use a graham cracker as a pattern)
  10. Assemble ice cream sandwiches.
  11. Wrap in plastic wrap and place in a freezer bag to store.

3.2.2265

Thursday was the first “official” day of summer but I honestly feel like we’ve been enjoying summer goodness for at least a month and a half now. Isn’t it the best when summer comes early?! I’ve said it before and I’ll say it again – I was born in the wrong climate. I’m a sunshine-loving, sandy toes, beach-going, cool eats kind of girl, through and through. Winter just isn’t my jam, so when the weather is hot and the sun is out you better believe I’m soaking up every minute of it.

With all the time I’ve been spending outside in this amazing weather I’ve had many days where I’m craving cool eats and treats. I’ve been blending up smoothies, throwing together salads, and whipping up some delicious homemade ice cream sandwiches.

When we were in Maui in April I finally had the chance to try out the new Luna & Larry’s Coconut Bliss Sandwiches and I was impressed. Not at the price, they are expensive. But the taste, oh me oh my, so delicious. I knew when I got back home I’d have to concoct my own ice cream sandwich recipe to satisfy my coconut bliss cravings as I can’t find those sandwiches locally (if anyone knows where to get them in YEG do tell!).

I’ve made my own ice cream before on the blog (see here, here, and here), but for these sandwiches I decided to use the Coconut Bliss vanilla dairy-free ice cream and then make my own thin, perfectly soft – but not crumbly, sweet – but not overly sweet, healthy cookies to hug both sides of the ice cream.

The cookies are made with oat and brown rice flour keeping them gluten free and sneakily filled with fibre. They contain avocado oil for healthy omega rich fats, and coconut palm sugar for a natural unrefined sweetness. A hint of dark chocolate chips add a little bit of crunch and I also used unsweetened almond milk to keep these ice cream sandwiches dairy-free.

For little ones with nut allergies you could easily swap out the almond milk for rice or soy milk and voila! they become nut-free too.

I shared my ice cream sandwiches (yes, I actually did) with my in-laws and they were impressed with how well the cookies held the ice cream together without crumbling or dripping all over the place, and they were also impressed with how tasty they are, especially for a healthier ice cream sandwich!

The best part of all is how easy these are to make. The cookies come together in a snap and then just a good scoop of your favourite dairy-free ice cream and you’re set. Hello summer deliciousness!

Do you make your own healthier versions of classic summer treats? I’d love to read about it in the comments below!

Healthier Ice Cream Sandwiches Prep time 1 hour Cook time 12 mins Total time 1 hour 12 mins Serves: 6-7 Ingredients

  • Chocolate Cookies:
  • ⅓ cup avocado oil
  • ½ cup + 2 Tbsp coconut palm sugar
  • ¼ cup unsweetened almond milk or another non-dairy milk of choice
  • 1 large egg
  • ¾ cup oat flour
  • ¾ cup brown rice flour
  • 2 tablespoons cocoa powder
  • ½ tsp baking powder
  • pinch salt
  • ½ cup dark chocolate chips
  • Ice Cream Filling:
  • 1 cup of your favourite dairy free vanilla ice cream (I used Coconut Bliss)
  • Optional Garnishes:
  • hemp seeds, cocao nibs, crushed nuts, crushed rose petals

Instructions

  1. Line a cookie sheet with parchment paper and preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl combine the oil, milk, egg, and coconut palm sugar and whisk to combine.
  3. In another bowl combine the oat flour, rice flour, cocoa powder, baking powder, and salt, and mix to combine.
  4. Add the dry mixture to the wet mixture and stir to combine, be sure not to over-mix.
  5. Fold in the chocolate chips.
  6. Scoop heaping tablespoons of the cookie batter and roll into balls, then set on the baking sheet and press into ¼” thick rounds (the cookies will only slightly expand in the oven).
  7. Make 12-14 cookies.
  8. Bake for 8-12 minutes or until slightly browned on the bottom but still a bit soft to the touch.
  9. Allow the cookies to cool completely then place in the freezer for 30 minutes to chill (chilling the cookies will make it easier to assemble the sandwiches).
  10. Once chilled scoop a 2 tablespoon sized scoop of ice cream on the flat side of one cookie, then top with another cookie and press to sandwich the ice cream.
  11. Repeat the process to make 6-7 ice cream sandwiches total.
  12. Roll the sandwiches in the optional garnishes and chill again for 30 minutes to 1 hour.
  13. Enjoy!

3.5.3251

Have a wonderful Sunday, happy OFFICIAL summer, and be sure to pin this recipe below so you can make it soon!

Christal // NITK

These ice cream sandwiches are perfect for a healthier way to have a treat on a hot day. With a 1-ingredient ice cream and 3-ingredient cookie, all with no added sugar, you can all enjoy a quickly made ice cream in the sun without having to deal with sugar highs and crashes in intensely hot weather!

With the heatwave that’s been hitting Europe lately, has anyone else felt incapable of doing much more than sleeping and pounding iced coffees?

Although I’m thoroughly enjoying the drop in humidity since the storm in England, many of our days lately have been spent in the paddling pool (which is currently leaking from four different holes poked by inquisitive seagulls), applying suncream like warpaint when the kids decide the one time they want to be outside is the middle of the day, and being sprayed by the hoses and water guns that somehow seem to find their way into cheeky children’s hands.

One way to cope?

Ice cream.

Only when, like us, you live by the sea (or any body of water…or a school…or a road), ice cream seems to become a frequent occurrence in the summertime. So to keep the sugar to a minimum and more of a treat, I’ve been enjoying coming up with more ways to have low sugar ice cream options on hand.

And I’ve hit the jackpot this time. Healthy (ok, healthier) ice cream sandwiches!

They are:

  • made with just 4 ingredients
  • super quick (think 2 minutes prep and 20 cooking)
  • made with no added sugar (although you have the option of adding a tiny bit of sugar or sweetener if you have more of a sweet tooth!)
  • gluten free, dairy free, flourless
  • d.e.l.i.c.i.o.u.s.

The 1-ingredient ice cream is so easy to make, kids can do it easily! And if you get them to stir the 3 cookie ingredients together, too? That means no prep for you, just a little supervision of kids and an oven for a few minutes!

And then you get to enjoy the sticky smiles, watching healthy ice cream drip down happy faces and get at least 5 minutes break from being squirted in the face with a hose.

When these are my days, I’m definitely all for keeping the sugar highs and crashes to a minimum in 40ºC weather!

Healthy Peanut Butter Ice Cream Sandwiches Prep Time 2 mins Cook Time 20 mins Cooling time 10 mins Total Time 32 mins

Beat the hot weather with an ice cream sandwich that is actually good for you (well, kind of, I wouldn’t eat a ton but they are filling!). These ice cream sandwiches are made from a 1-ingredient banana ice cream and 3-ingredient peanut butter cookies with no added sugar and yet plenty of flavour! Gluten free, dairy free, flourless.

Keyword: Banana, Cheap, Easy, Ice Cream, Low Sugar, Peanut Butter, Quick, Sugar Free, Summer, Sweetener Free Servings: 4 sandwiches Ingredients Banana ice cream:

  • 2 bananas, peeled and frozen for at least 2-3 hours
  • splash of milk (dairy or non-dairy), if needed

Peanut butter cookies:

  • 250 g (1 cup) peanut butter (I like crunchy for the added texture in the cookies but smooth works, too
  • 1 medium egg
  • 4 drops liquid stevia (or use a very small amount of your chosen sweetener to taste – about 2 tsp brown sugar works well), optional

Instructions

  1. If you haven’t already frozen the bananas, do this first (I like to buy big batches of really ripe ones discounted in the supermarket and get home and peel and freeze them to always have on hand in a second – you can even defrost and use in baking for banana bread, cakes or muffins!).
  2. Preheat the oven to 190C/375F/gas Mix the cookie ingredients until smooth and fluffy, then dollop tablespoons of the mix onto a lined baking tray and press them down slightly. Bake for 15-20 minutes, or until golden and crispy. Allow to cool completely (I recommend even freezing them for a little before assembling the sandwiches as they can be super crumbly and that can make for a really messy ice cream sandwich!).
  3. Blitz the frozen bananas in a food processor until smooth, adding a little milk if needed to loosen the mixture and move it along (it takes a few minutes, be patient). Spoon a couple of tablespoons between 2 cold cookies and serve immediately, with a bowl or at least a couple of napkins as it can get messy, in the best possible way!

Looking for more low sugar ice cream recipes? I did a recent round-up of 13 different ones over here.

Scoops of sweet ice cream sandwiched between rich, fudgy brownie “crusts!” Absolutely irresistible & so satisfying—but they’re just 45 calories!

I’m partnering with ENLIGHTENED to bring you today’s recipe! They make rich, smooth low-calorie ice cream that tastes as delicious as anything you’d find in an ice cream parlor. I’m totally obsessed—especially with their triple chocolate and salted caramel flavors!

Regardless of the occasion, my mom always celebrates with ice cream. It’s probably a result of growing up in Arizona… Somehow, baking a cake or serving slices of hot apple pie in the middle of 110°F summer weather just didn’t sound appealing!

Events like our 8th grade promotions, honor roll semesters, high school graduations, marching and concert band awards, college degrees, new jobs, my brother’s graduate school Masters ceremony, buying my first house… And of course, every 4th of July, Memorial Day, Labor Day, and birthday!

Mom isn’t too picky about the ice cream flavor (as long as it isn’t coffee, much to Dad’s and my disappointment!). Vanilla, chocolate, and mint chip are some of her classic standbys… But she’s happy with any pint containing chocolate, fruit, or caramel!

Even though Mom’s birthday falls in December, I knew she’d still want to celebrate with some sort of ice cream treat… And since she’s watching her weight, I knew she’d appreciate a healthier alternative!

So I made these Healthier Brownie Bark Mini Ice Cream Sandwiches just for her! They’re rich and chocolaty, which totally satisfies her chocoholic sweet tooth, but they’re just 45 calories!

And you know what that means… We each enjoyed multiple flavors, and Mom didn’t feel one bit of guilt! (The perfect birthday gift, right??)

And a big part of that is due to ENLIGHTENED’s ice cream! Their flavors are sweet, smooth, creamy… Just as delicious as what you’d find in an ice cream parlor. BUT! They range from just 240 to 400 calories per pint!

Yes, you read that right! It took me a minute to wrap my head around that too… So while you’re soaking in that blissful, incredible, mind-blowing fact… Let’s take a peek at some of these flavors!

We sampled all of the ones in this photo… Plus quite a few unpictured too! (When it comes to ice cream, my family is very thorough in our research!) I’m the most indecisive person on the face of this planet, so it’s nearly impossible for me to choose a favorite flavor—but the sea salt caramel and triple chocolate were definitely at the top of my list!

Psst… You can check out all of ENLIGHTENED’s flavors here! (I also recommend the snickerdoodle and chocolate peanut butter. ♡) And you can see what stores sell ENLIGHTENED’s ice cream near you here!

So to make these fun birthday treats, I simply sandwiched a small scoop of ENLIGHTENED’s ice cream between two pieces of homemade brownie bark! (Tip: I used a small ice cream scoop, like this!) The brownie bark tastes exactly like traditional rich, indulgent, chocolatey, supremely fudge brownies… Just thin and flat instead!

Because it’s me, you know this brownie bark is much healthier than anything you’d buy from a bakery! It’s made from white whole wheat flour (like this, which has the same exact health benefits as regular whole wheat flour!), lots of cocoa powder (like this!) for that decadent flavor, and a hint of Greek yogurt for extra protein and that irresistible fudgy texture.

After baking your brownie batter on a cookie sheet in a thin layer and letting it cool, cut out little circles as your ice cream sandwich “crusts.” I still haven’t unpacked all of my cookie cutters (it’s only been six months since I moved… oops??), so I actually used the top of a spice jar instead! That measured 1 ¾ inches in diameter, the same width as the popular cream-filled chocolate sandwich cookies. That’s the perfect size for me!

Because ENLIGHTENED’s ice cream is much lower in calories and fat than traditional ice creams, it’s pretty hard when you first take it out of the freezer. That just means you need to let it thaw for a bit before scooping! While your ice cream thaws, pop those little brownie bark “crusts” in the freezer. This makes them a little firmer, so you can press them together without the brownies bending or breaking!

My family loved these ice cream sandwiches… And now insists on keeping Enlightened’s ice cream in their freezers at all times! ??? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your ice cream sandwiches and feature them in my Sunday Spotlight series!

Healthier Brownie Bark Mini Ice Cream Sandwiches 5.0 from 1 reviews

Yields: 16 mini ice cream sandwiches These little ice cream sandwiches are so cute and fun! The fudgy brownie bark “crusts” taste so indulgent, but the smooth, rich ice cream in the middle truly steals the show. It tastes incredible! (The salted caramel and triple chocolate flavors are my favorite!) Ice cream sandwiches will keep for at least 3 months if stored in zip-topped bag in the freezer with all of the air squeezed out of it. Just thaw on the counter for 5+ minutes before enjoying!

  • ½ cup (60g) white whole wheat flour or gluten-free* flour (measured like this)
  • ½ cup (40g) unsweetened cocoa powder (measured like this)
  • ⅛ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • ½ tsp vanilla extract
  • 2 tbsp (30g) plain nonfat Greek yogurt
  • ¼ cup (60mL) pure maple syrup
  • 3 tbsp (45mL) nonfat milk
  • 1 ½ cups (210g) ENLIGHTENED ice cream
  1. Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding in the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Spread the batter onto the prepared baking sheet in an even layer ⅛” thick. (An offset spatula like this really helps!) Bake at 300°F for 11-13 minutes. Cool completely to room temperature on the baking sheet, and let the brownie bark sit for at least 3 hours at room temperature.
  4. Using a small round cookie cutter, gently press down into the cooled brownie bark to cut out circles. Carefully remove the excess brownie bark.
  5. Remove the ice cream from the freezer, and let it thaw for at least 15 minutes. While the ice cream thaws, place the brownie bark circles in the freezer to make them firmer. Once the ice cream has thawed enough to scoop, use a small ice cream scoop (I used this size!) to scoop up 1 ½ tablespoons of ice cream. Place onto the flat back side of one brownie bark circle, and gently press the flat back side of another brownie bark circle down on top to make a sandwich. Serve immediately -OR- place the ice cream sandwich in the freezer (to prevent the ice cream from melting!) while continuing to assemble the rest of your ice cream sandwiches with the remaining ingredients.

Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.
Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!
I don’t recommend using Dutched or special dark cocoa powder. The brownie bark already tastes very rich and dark chocolaty without it! Make sure you measure the cocoa powder correctly using this method or a kitchen scale (← that’s the one I own!); too much will make this brownie bark taste bitter.
Honey or agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.
I used a variety of ENLIGHTENED’s flavors! Vanilla, chocolate, strawberry cheesecake, triple chocolate, salted caramel, and brownies & cookie dough. (See pictures in blog post above!) You can find all of ENLIGHTENED’s flavors here! And you can see what stores sell ENLIGHTENED’s ice cream near you here!

For the small round cookie cutter, I actually used the lid of a spice jar that was 1 ¾ inches in diameter. (I still haven’t unpacked all of my cookie cutters after moving!)
If your ice cream sandwiches have been in the freezer for more than about 10 minutes, then let them thaw for a bit on the counter before enjoying!
{gluten-free, low fat} 3.2.2925

View Nutrition Information

This post was sponsored by ENLIGHTENED. As always, all text, photos, recipes, and opinions are my own.
You may also like Amy’s other recipes…
♡ Healthy Fudgy Brownie Thins
♡ Healthy Slow Cooker Fudgy Dark Chocolate Brownies
♡ Healthy Flourless Peppermint Mocha Brownie Bites
♡ Healthy Fudgy Dark Chocolate Frosted Brownies
♡ Healthy Fudgy Dark Chocolate Raspberry Brownies
♡ Healthy One-Bowl Fudgy Dark Chocolate Brownies
♡ Healthy Small-Batch Fudgy Dark Chocolate Brownies

If there is one treat that my kids love it is ice cream. Smooth, creamy and cold, they love it no matter the season. Parents will love these healthy homemade ice cream sandwich recipe, because the ice cream has only one ingredient. Fruit! These are made by pureeing frozen banana which turns into a thick and creamy banana ice cream that is absolutely delicious! Combined with a yummy homemade coconut oatmeal cookie, these ice cream sandwiches are the perfect treat for your kids.

To make this creamy banana ice cream, you will just need some bananas and a food processor. In just a few easy steps, your ice cream will be ready to serve up! A few tips when making this ice cream:

  • You may want to cut your bananas into smaller pieces to help them blend easier.
  • Once your ice cream is ready, serve it immediately. The texture is best right when it is done. If you let it sit, then it gets a little slimy and the color begins to change.

To make this, peel your bananas and flash freeze them flat on a tray. Cut into small pieces and place in a food processor. Begin to pulse. They will begin to crumble at first. Continue pulsing until the bananas become a smooth creamy mixture. Your ice cream is ready!

For the cookies, we used this yummy recipe from Eat Good for Life. They are these delicious oatmeal coconut cookies. The original recipe called for almonds, but I left them out in case of nut allergies. They turned out delicious, but I’m sure they would be good with the almonds. I also substituted the olive oil, for coconut oil. They are the perfect cookie for an ice cream sandwich because they flatten out, have a texture that holds up and has substance, but are still chewy.

The hint of coconut in the cookie with the sweetness of the banana makes a delicious sweet treat, without all of the added sugar and fat that regular ice cream adds. These homemade ice cream sandwiches make a delicious after school snack, party treat, or an after dinner dessert.

Sometimes as parents, we like to use food as rewards. We have some other non-food ideas to use an incentives:

  • Charts using stickers, points, tally’s, stamps, etc. Once chart is full, child chosen activity follows.
  • Buckets to be filled with beans, pebbles, etc. Once jar or bucket is full, turn in for a new toy.
  • Extra play time or privileges (I admit I use this one almost exclusively. My kids get 30 minutes of video game time per day. If they do something extra special or really good, I let them have a few extra minutes of game time! It works for the boys.
  • Use play money they can turn in for a privilege or toy.
  • Pajama party with mom or dad!
  • Choose something from a “treasure box”
  • Coupon for a movie night.
  • Extra story read at night
  • Raffle tickets
  • Books, stickers, pencils, bouncy balls, jump ropes, erasers

Easy Skinny Ice Cream Sandwiches are made with just 3-ingredients & count as just 2 points. A simple frozen dessert & curbs that sweet craving. So good!

My friends, I have found a favorite when it comes to desserts. You see, in an effort to be more conscious of my food choices, I have been on the self-plan for counting points. By doing this it helps me identify just how much I really shouldn’t be eating.

It has also helped me to watch portions better & understand how things can add up so quickly. My issue has always been sweets. I can do really well all day long & eat nothing but zero point foods. Then at dinner & start pushing the limits. But then I really crave dessert.

But man, it’s so hard to enjoy things anymore when I know how many points it’s going to cost me. It really does take the pleasure right out of whatever dessert I want to have.

So I decided to combine a couple of different recipes that I have seen on a multitude of sites for these Easy Skinny Ice Cream Sandwiches. It’s been floating about for a while now & I just had to see for myself.

They are just 2 points per rectangle & don’t taste skinny at all. I can “indulge” without really indulging & leave all the guilt behind.

HOW DO YOU MAKE Easy Skinny Ice Cream Sandwiches?

  1. Line a 9×13 pan with parchment paper (or you can use a 9×9 square).
  2. Place 10 graham crackers (full rectangles) in the bottom of the pan.
  3. In a large bowl, combine whipped topping & yogurt until smooth.
  4. Pour over graham crackers & smooth out.
  5. Place remaining graham cracker rectangles on top.
  6. Freeze at least 6 hours.
  7. Thaw on the counter approx 15 mins before cutting.

This post contains some affiliate links. Click here to read my full disclosure policy.

With just 3 ingredients for these, it makes it pretty simple. I usually have my daughter whip these up after breakfast so they are ready for us to enjoy after dinner. It’s just low-fat yogurt, low-fat whipped topping & graham crackers. Yep- that’s it.

Easy Skinny Ice Cream Sandwiches

I mix it up with different flavors of yogurt & even picked up some chocolate graham crackers for variety. Sometimes we like to add other things like flavor syrups – but those do have & add calories which then changes the point count. So we save those for the weekend & try to not do it too often.

Are weight watchers desserts healthy?

Honestly, I’m not the expert on healthy eating. While this recipe was created with points in mind, I don’t make a ton of WW Desserts or weight watchers recipes in general. We typically find something that works for us & that the family likes & we stick to it.

I don’t really follow weight watchers as strictly as I should but I feel that when I find little things (like these ice cream sandwiches) that help me make better choices, that isn’t a bad thing. Do I still indulge in candy, cake & goodies? Yes, in moderation. All things in moderation.

Can I replace the graham crackers with something else?

Sure can. If you want to make these round, try these Nabisco Famous Chocolate Wafers with a dollop of the semi-frozen mixture. You will have to still whip up the filling & then freeze it in an airtight container. Then scoop out what you need to make these mini sandwiches.

How do these equal 2 points?

Make your cuts at the perforations on the graham crackers. This will make your sandwiches into small rectangle shaped bars. Those bars make these 2 points. You should be able to make approx 20-21 bars in this batch. If you don’t mind enjoying 4 points – just cut them into squares as pictured here.

Can I use different flavored yogurt instead?

Yes, absolutely, providing that you get just the flavors & not the fruit on the bottom, which contains a ton of added sugar. Keep in mind that the calorie & sugar content might increase if you pick a different flavor, which would probably change the point count a bit too. That being said, we do switch it up occasionally & it is delicious.

How long can I store ice cream sandwiches in the freezer?

I typically like to get through them in about a week. My daughter will whip some up on a Friday morning so we have them for dessert that night. I will pull them out for dessert a few times throughout the week & over the following weekend. I would think they would stay relatively fresh for a couple weeks or more if you keep them stored in an airtight container.

Ice Cream Sandwich

To make this recipe you will need…

  • graham crackers
  • low-fat yogurt
  • low-fat whipped topping

We have these pretty much every night. I love that this recipe makes 20 sandwiches- so there’s enough for the 5 of us for 4 nights.

Definitely a great way to help me feel like I’m not depriving myself while trying to make better choices. Because if I’m going to be successful at something, I have to enjoy it enough to WANT to do it.

Products I love when making Easy Skinny Ice Cream Sandwiches…

These Easy Skinny Ice Cream Sandwiches are so easy and delicious – and you probably already have many of these items on hand like I do! OR If you’ve never made homemade ice cream sandwiches before, you might be a bit cautious – but you’re going to love the how simple these are & how good they taste. I have made a list below of the things I absolutely can’t live without when it comes to making this frozen dessert.

  • rectangular pan
  • plastic wrap
  • parchment paper
  • cutter
  • spatulas
  • graham crackers

It’s so easy & guilty-free.

Scroll to the bottom for the Printable Recipe

WEIGHT WATCHERS DESSERT RECIPES

If you love this homemade Skinny Ice Cream Sandwiches recipe, you’re going to love these other frozen treat recipes too. Please click each link below to find the easy, printable recipe!

Strawberry Coconut Pop

Frozen Bananas

Dairy-Free Fudge Pops

Blueberry Coconut Shake

Almond Joy Sorbet

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Don’t miss these great ideas from these bloggers….
Skinny Oreo Cheesecake Dessert from Crazy for Crust
Healthier Chocolate Cake | Together as a Family

Easy Skinny Ice Cream Sandwiches are made with just 3-ingredients & count as just 2 points. Simple frozen dessert & curbs that sweet craving. So good! Prep Time10 mins Cook Time6 hrs Total Time6 hrs 10 mins Course: Dessert Cuisine: American Keyword: ice cream, sandwich, skinny, weight watchers Servings: 20 Author: Gina Kleinworth

Ingredients

  • 20 graham crackers
  • 1 tub low-fat yogurt 32oz
  • 1 tub low-fat whipped topping 16 oz – thawed

Instructions

  • Line a 9×13 pan with parchment paper (or you can use a 9×9 square)
  • Place 10 graham crackers (full rectangles) in the bottom of the pan
  • In a large bowl, combine whipped topping & yogurt until smooth
  • Pour over graham crackers & smooth out
  • Place remaining graham cracker rectangles on top
  • Freeze at least 6 hours
  • Thaw on counter approx 15 mins before cutting

Notes

**cut at the perforations on the graham crackers to make the small rectangle shaped bars in order to make these 2 points. This should make approx 21 bars. If you don’t mind 4 points – enjoy them as a square.

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Low Calorie Ice Cream Sandwiches

This fun new recipe will hit the spot for both you and your kids! These wannabe ice cream sandwiches are the REAL DEAL, I assure you. These low calorie ice cream sandwiches are made with 2 easy to find ingredients, are less than 20 carbohydrates, and only 1.5 grams of fat each! The only bad news is you’ll have a hard time eating just one.

These can be made and enjoyed within the hour, which is great! They can also be stored in the freezer for up to 4 weeks (mine NEVER last that long). I keep them in little snack size ziplock baggies so I can just grab one out when the kids or I want one. Notice my favorite flavor Halo Top right next to them! If you haven’t tried Halo Top yet you NEED to. I’ve tried other brands of fake ice cream before and they taste like nothing, but I assure you Halo Top is delicious!! Go here to check it out and find some near you.

Back to the ice cream sandwiches…these are super easy to make, here is what you need!

I can pretty much show you how to make them with a few pictures. This is the perfect snack to let your kids help you make. No matter what happens, they will still taste good.

That’s it! Just pop them in the freezer for at least 30 minutes before you eat them! I actually prefer to wait until the next day, just because the graham crackers soften a bit more and it reminds me of actual ice cream sandwiches.

Gone are the days of, “I can’t have that because it’s got gluten in it”, or “That has too many carbs”. If I want something, I eat it and I deduct it from my macros for the day. Since counting macros I have so much more food freedom and no guilt about anything I eat, EVER. I still like to make the most of my macros for the day so macro friendly treats like this are really easy to fit into my day. I can easily enjoy dessert with my kids when I have these in my freezer!

Need help calculating your Macronutrient Prescription?

Low Calorie Ice Cream Sandwiches

Desserts, Macro Friendly Recipes, Recipes, Uncategorized

Ingredients

  • 8 Graham Cracker Sheets
  • 8oz. Fat Free Whipped Topping

Instructions

  1. Break graham cracker sheets in half and place 8 graham cracker squares on a flat surface that can be transported into the freezer (like a small cookie sheet).
  2. Put 1/4 cup of whipped topping on each graham cracker.
  3. Place the other half of each graham cracker on top of whipped cream and press down gently.
  4. Scrap the sides of the crackers with a butter knife to evenly distribute whipped topping (not completely necessary)
  5. Freeze for at least 30 minutes before enjoying!
Amount Per Serving
Calories 95
% Daily Value*
Total Fat 1.5 2.3%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 17 5.7%
Dietary Fiber .5 2%
Sugars
Protein 1
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Easy, Low-Calorie Ice Cream Sandwich Recipe

Food should be fun. If you ever want to encourage a child to learn the importance of feeding himself or herself well, this is the first lesson you need to impart. And what better way to do it than by setting up an ice cream sandwich station? Keep the cookies small and thin, the ice cream light (preferably Breyers All Natural), and the toppings relatively healthy (more fruits and nuts than candy and marshmallows), and you can create a vast array of 200-calorie sandwiches. Our favorite combination? Genevas and coffee ice cream layered with banana slices and crusted in pistachios. The damage? Just 220 calories in this ice cream sandwich recipe.

Nutrition: 200 calories, 11 g fat (4 g saturated), 19 g sugar

Serves 4

You’ll Need

Ice cream
Graham crackers
Pepperidge Farm cookies (Chessmen and Genevas work best)
Ginger snaps
Sliced bananas
Sliced strawberries
Maraschino cherries
Chopped nuts (walnuts, pecans, pistachios)
Dark chocolate sauce (Optional; The darker the sauce, the less sugar and the more antioxidants it contains.)

How to Make It

  1. Allow the ice cream to soften on the counter for about 10 minutes.
  2. In the meantime, lay out your ingredients of choice on the counter, on plates, or in individual bowls.
  3. Allow people to construct their own sandwiches, layering cookies with fruit and ice cream, then rolling the sides of the sandwiches in crushed nuts.
  4. If you’re looking to gild the lily, drizzle a bit of chocolate syrup over the top.
  5. Make them quickly, as the ice cream will melt, and arrange on a baking sheet.
  6. Place the sandwiches in the freezer for 20 to 30 minutes to firm up, then dig in.

Eat This Tip

No single strategy can better ensure a lifetime of happy, healthy eating habits than bringing kids into the kitchen to pitch in with the cooking. Not only does it familiarize them with basic techniques and safety issues, but it also exposes them to a world of brand-new flavor combinations and foreign ingredients. A picky 8-year-old is more likely to eat that roasted broccoli if he had a hand in its cooking. It’s best to start with something easy and fun, and nothing is simpler or more enjoyable than making ice cream sandwiches with a kitchen full of happy, hungry children.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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Outdoor temps are rising and a cool treat is just what the weatherman ordered. These perfect portion low-calorie ice cream cookie sandwiches will cool you down without adding too many extra calories for the day.

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

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It’s so easy to eat more than one serving of ice cream. I like these low-calorie ice cream sandwiches because they help control the portion of ice cream. You just can’t fit a lot of ice cream between two cookies. Plus, by using graham crackers rather than chocolate chips cookies, for example, you reduce the calorie intake even further. The average ice cream cookie sandwich provides about 300 calories.

These low-calorie ice cream cookie sandwiches only provide 158 calories thanks to the new Open Nature® Scandal-less light ice cream available in the Philadelphia area exclusively at ACME Markets. For anyone outside of the Philadelphia area and do not have a local ACME Markets, you can find these products exclusively at all the Albertson’s Companies family of stores including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s Star Market, and Carrs/Safeway. Visit ACMEMARKETS.com to find a store new you and discover more recipe ideas!

As a food blogger/dietitian, I have tasted most of the light ice cream brands out right now. I honestly enjoy Open Nature® the best. Currently, there are seven varieties: CookIes & Cream, Sea Salt Caramel, Peanut Butter Cup, Chocolate Chip Cookie Dough, Mint Chocolate Chip, Vanilla Bean, and Chocolate Mocha Chip.

About Open Nature® Scandal-less ice creams:

  • Contain 60-80% less fat than regular ice cream
  • Contain 40-50% fewer calories than regular ice cream
  • Provides between 240 and 370 calories per pint.

You probably won’t eat the whole pint, but you could if you wanted to. Just add your favorite toppings to the top of your pint and dig in. My favorite toppings are whipped cream, nuts, chocolate jimmies, and pretzels. I couldn’t eat the whole pint above. I actually got about 4 servings out of the peanut butter cup pint.

For anyone who is not able to handle dairy products or wishes to not consume dairy for any reason Open Nature® also has their new non-dairy frozen desserts. These desserts are made with either almond milk or cashew milk.

Tips to make low-calorie ice cream cookie sandwiches:

  • Make sure the ice cream is soft, but not runny. Graham crackers are a bit delicate, so if the ice cream is too hard you may crack the graham cracker when you make the sandwich.
  • If the ice cream is too soft and is dripping assemble the sandwiches and then place the finished sandwiches into the freezer to harden.
  • You can use any variety of graham crackers you wish. It would be fun to mix them up.
  • Dip the ice cream cookie sandwiches in toppings like jimmies, pretzel pieces, chopped nuts, or cookie crumbs. These are fun additions.

How to assemble your ice cream cookie sandwiches:

Soften the ice cream and assemble toppings of your choice.

Break one graham cracker in half. Place one scoop (about 1/2 cup) of ice cream of your choice onto on 1/2 of the graham cracker.

Place the other half of the graham cracker on top of the ice cream pressing down gently. Remember if the ice cream is too hard or you press too hard you will break the graham cracker. Dip the sides of your ice cream cookie into your desired topping. Enjoy right away or freeze for later.

0 from 0 votes Low-Calorie Ice Cream Cookie Sandwich Prep Time 5 mins Total Time 5 mins

Light ice cream combined with low-fat graham crackers is a low-calorie treat perfect for a hot summer day.

Course: Dessert Cuisine: American Servings: 1 cookie Calories: 158 kcal Author: Jennifer Pullman Ingredients

  • 1 graham cracker
  • 1/2 cup Open Nature Scandal-less Ice Cream I used Peanut Butter Cup for the nutrition analysis

Instructions

  1. Soften ice cream
  2. Break the graham cracker in half
  3. Place 1/2 cup of ice cream onto one half the graham cracker
  4. Top with the other half of the graham cracker
  5. Tip the sides of your sandwich into the toppings of your choice.
  6. Serve immediately or freeze for later

Nutrition Facts Low-Calorie Ice Cream Cookie Sandwich Amount Per Serving (1 sandwich) Calories 158 Calories from Fat 40 % Daily Value* Fat 4.4g7% Saturated Fat 1.1g7% Cholesterol 18.9mg6% Sodium 208.6mg9% Carbohydrates 28g9% Fiber 1g4% Sugar 10.8g12% Protein 6.3g13% * Percent Daily Values are based on a 2000 calorie diet.

Healthy ice cream sandwiches

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